Kerala style Dal/Parippu Curry Recipe

Parippu translates to Dal. Here Moong Dal/Split Green Gram is used to prepare Parippu Curry instead of the regular Arhar Dal/Split Pigeon peas. It is served over hot rice with a dollop of Ghee. The fragrance of roasted onions, curry leaves and coconut oil is absolutely irresistible!

Ingredients :

100 gms Moong Dal/Split Green Gram

3 tbsps grated coconut

1/2 onion roughly chopped

1/4 tsp Jeera/Cumin seeds

3 green chillies

1/4 tsp Haldi /Turmeric powder

1 onion sliced thinly

1 sprig curry leaves

1 tbsp Ghee/clarified butter

1/4 tsp Mustard

Salt

Method :

Wash and pressure cook the Moong Dal. Grind together the coconut, green chillies, Jeera and roughly chopped onion to a smooth paste. Churn the Dal well and add the ground paste to it along with salt. Boil well. Heat Ghee in a pan. Add the mustard and after it splutters add the curry leaves and sliced onions. Roast to a rich golden brown. Drop the seasoning into the boiling Parippu Curry. Switch off and keep aside for ten minutes for the flavours to infuse before serving.